Week 2 Reading Responses and Sensory Observations

Week 2 Reading Responses and Sensory Observations

Week 2 Day 1

This week’s combination of readings and lectures proved to be a fun and rewarding way to learn about the history of chocolate (as if that weren’t rewarding enough already).  Tasting different kinds of chocolate in class made the topic even more exciting and I found myself extremely happy to recognize that my intention in choosing to study abroad (to better connect my classroom studies to the outside world) connected directly to the exercise we were lucky to participate in. Furthermore, chocolate and coffee are two of my favorite things - so again I was amused to learn about the two in great detail. The following post will walk you through a brief overview of "The True History of Chocolate" by Sophie D. Coe which I have learned about in great detail this week.

1. The True History of Chocolate

The cacao plant has its origins in Mexico and was first used by the Aztec and Mayan people. When cacao was made into chocolate it became consumed during rituals as a religious drink, then arguably a form of drug, and even as a form of currency. The cocoa bean was eventually brought back to Europe by the acclaimed explorer Hernán Cortes. There are many theories and not much evidence as to how chocolate was brought back to Europe but the first official record of cacao beans arriving to Europe was in 1585 from Veracruz, Mexico to Seville, Spain. The pleasures of chocolate spread thanks to the connection between Spain and its colonies - inevitably it extended to monasteries and convents in the New World. During the 16th century chocolate was regarded as a clerical fasting drink for Catholics and Southern Europeans whereas in the 17th century, in Baroque Europe it became drink of wealth and power. By the 19th century chocolate was considered modern and common to the majority of people – it was no longer a symbol of power.

SPAIN

Chocolate acclimated in the Spanish court at the beginning of the 17th century. When it first arrived, Spaniards viewed chocolate without spiritual meaning, but instead as a drug or form of medicine. It became a recreational drink with time and soon enough people began incorporating new cooking techniques and adding different ingredients to their chocolate mixtures in order to transform  and enhance the flavor and consistency of chocolate. For example: sugar and cinnamon were often added to sweeten chocolate, the “Molinilo” (wooden stick) made the chocolate creating process more efficient, and the creation of solid chocolate made it easier to transport overseas.

ITALY

Chocolate was introduced to Florence, Italy in 1606 by the court of Spain. It may have been consumed in Florence in previous years but if so was confined to the Ducal family in the Pitti Palace. Catholics first brought up the question, “Is chocolate food or drink?” due to fasting restrictions. This remained a loaded question with much debate for two and a half centuries. The usual argument was that chocolate nourishes because one can subsist on it for quite a long time; and because many other food substances can be added to it. Jesuits generally thought chocolate did not break the fast while Dominicans took the opposing view. As for the perfumery of chocolate in Italy, Francesco Redi, physician and apothecary to the Grand Duke, can be held responsible. After Redi’s death in 1697 Antonio Vallisnieri came into possession of Redi ‘s secret recipe for the ‘most Baroque chocolate drink’ (145) – a recipe which was closely guarded during Redi’s life.

FRANCE

The trending discovery of chocolate moved to France due to the marriage between Princess Anna (Italy) and Louis XIII (France). “Italian chocolate became disliked by the French, who considered it over-roasted, too bitter, and providing too little nourishment” (153). In the 1670’s chocolate was thought to possess evil and French women were heavily discouraged from eating it.  However eventually the French became credited with the invention of the “chocolatier” (also known as a chocolate pot). The silver chocolatier would prove to have a long and distinguished career in many European countries as well as in the British American colonies. Its decline would only come when Van Houten invented his method for de-fatting cocoa in the early 19th century. After this, the chocolate pot (which had been necessary to stir and beat the heavy liquid) no longer was of use in making a palatable drink (158). In France, chocolate was strictly for the aristocracy.

ENGLAND

By the time chocolate had reached England, it was more readily available to the public. In England, the chocolate 'drink’ presented itself in the 1650s. Initial contact with cacao in this region of the world seems to have been made through pirates and adventurers – “many sailing under Elizabeth I’s Letter of Marque...who terrorized Spanish ports during the second half of the 16th century” (161). During the 17th century England took up three great alkaloid bearing drinks namely; tea, coffee and chocolate. The three of which came from Asia, Africa, and America respectively. The rise of coffeehouses in England manifested social and political importance and through these mainstream channels of consumption we are able to track the rise of products which were once exclusively for the elite (chocolate, coffee, and tea) and their adaptation into everyday life.

BEYOND EUROPE

Chocolate experienced a mixed-response in other areas of the world as well and therefore served varies cultural meanings abroad in places ranging from the Near and Far East, as well as in Asia.  Although the answer remains unclear, Charles Perry argues that chocolate was never accepted in the Near East and Central Asia due to cultural conservatism. Jesuit missionaries and Portuguese merchants would take chocolate with them on their Eastern voyages, but native people remained largely uninterested in the substance. Interestingly, the Chinese ate just one chocolate bar for every thousand consumed by Brits (173). If anywhere, chocolate saw the most success in the Asian country of the Philippines but Baroque Europe will always be chocolate’s true conquest.

 Week 2 Day 2

Drawing observations from mindful, sensory, learning has been beneficial in actively and more closely engaging with our studies here in Florence. Through first reading about and then physically engaging with our subjects this week, namely chocolate and art, we have been able to draw more personal, memorable observations. Below is a brief overview of findings from the text, “Tastes and Temptations” by John Varriano followed by my sensory observations from our visit to the Uffizi Gallery. 

1. Tastes and Temptations Introduction and 2. Significant Still Lifes

‘Still life’ translated in Italian means ‘natura morta’ and simply means ‘dead nature’. During the Renaissance in Italy narration remained the primary goal of high-minded artists while genre painting was held in low regard. When we think about Renaissance paintings in greater detail it is important to consider the two types of still life paintings. These are ‘xenias’ and ‘bodegones’ (Spanish paintings). ‘Xenia’ means hospitality and was used as a powerful sense of realism. In ancient times, xenias often depicted hosts delivering their guests gifts of food. Xenias demonstrated a fascination with shapes and textures - sometimes even with consideration to the flavors and aromas of the edibles on display. Plainly stated, xenias sought to arouse an appetite for food and the ultimate goal of a xenia was to fool the observer into confusing art with life.  ‘Bodegons’ (taverns) served as rough public eating places where offal was consumed. The earliest bodegones were Italian and Flemish and Spaniards would import these works. Exemplifying real hunger and the quest for nourishment were goals of the bodegones that contained the human figure, especially in Spain.
Week 2 Day 2 Part 2

3. Sensory Observations

Our visit to the Uffizi Gallery on Thursday was eye opening in that prior to the fieldtrip I had always ignored the aspect of food presented in the artwork hanging in galleries. This is surprising to me now that I recognize these masterpieces serve as time pieces, representing society and therefore everything included in them has immense value.

“Supper at Emmaus” from the early 1500s depicts a delicate yet authoritative Jesus. Jesus’ positioning combined with the soft colors surrounding him work to create a sense of authority. Otherwise, his facial features and posture are relaxed. His placement in the center of the piece, with a soft, golden glow in the background works to put even more emphasis on the prestige of  his presence. Again the artist’s use of color on the clothing of Jesus’ disciples strategically works to draw the eye towards the subject, Jesus contrasted with darkness to make him stick out all the more. He holds in one hand, bread, a symbol of his body and of life. The other hand is gently positioned above the table expressing his inclusion towards those surrounding him. He breaks a piece of the humble bread with those at the table. Bread, (his body) is an extension of himself in this depiction. Jesus is literally feeding those who serve him, and this functions as an allusion to how his spirit nourishes his people as well.  

Supper at Emmaus 1525